Easy Vegan Jackfruit Curry

Winter is in full force here in Michigan and it’s so cold. After spending almost two weeks in warm, sunny Florida, I am readjusting to the cold temperatures. This week I have been all about the warm, cozy foods including this Easy Vegan Jackfruit Curry.

This curry is perfect for those cold Winter nights when you are craving something warm and cozy.

The base of this Easy Vegan Jackfruit Curry is onion, fresh ginger, garlic, and a jalapeno. Normally I like to use full-fat coconut milk to add a creaminess to curries. For this recipe, I decided to use just the coconut cream part. Just using the coconut cream, makes this curry extra creamy and luxurious.

Jackfruit adds a meaty texture to this plant-based curry. Jackfruit has become one of my favorite plant-based meat substitutes. I just love how it easily shreds.

I like to serve this curry along side some steamed white rice. I make a batch of rice after I shred the jackfruit. Since white rice only takes about 15 minutes to cook, the curry and rice should be done around the same time. Perfect for an easy weeknight meal!

If you love this jackfruit recipe, you’ll love these other recipes using jackfruit:

Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes.

Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. Cook for 20-25 minutes.

Carefully use two forks to shred the jackfruit. If you are making some white rice to go along the curry, this is the point when I make the rice.

Cover the curry and cook for anonther 10-15 minutes. Add salt and pepper to taste.

Serve and enjoy!

Notes

*For a gluten-free version, I like to brown rice flour.

**The day before you plan to make the curry, refrigerate your can of full-fat coconut milk. When you are making the curry, open the can and scoop out just the cream on top.

Thank you! It is one of my favorites! I have never tried to use yogurt in curry recipes, so I’m not sure how it would turn out. For a dairy version, I actually think heavy cream would be a good substitute.

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